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  • "Tandoori" Carrots with Vadouvan Spice and Yogurt
    • servings: 4
    Nutritional Info

    Summary

    What's vadouvan, you ask? It's just one of our new favorite exotic spice blends.

    Ingredients

    2 tablespoons vadouvan

    2 garlic cloves, finely grated, divided

    1/2 cup plain whole-milk Greek yogurt, divided

    5 tablespoons olive oil, divided

    Kosher salt, freshly ground pepper

    1 pound small carrots, tops trimmed, scrubbed

    1/4 teaspoon ground turmeric

    2 tablespoons fresh lemon juice

    Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)

    Instructions

    Preparation Preheat oven to 425°. Mix vadouvan, half of garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25-30 minutes. Meanwhile, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat. Whisk lemon juice, remaining garlic, and remaining . cup yogurt in a small bowl; season with salt and pepper. Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.